Keto Flan Recipe

Preheat the oven to 350 degrees F (177 degrees C).

In a small saucepan over low heat, combine 1/2 cup Besti (72g) and 1/4 cup water (59 ml). Heat until dissolved.

Increase heat to bring to a boil, then simmer without stirring for about 20-25 minutes, until a golden syrup forms.

Working quickly, divide the syrup evenly among 6 6-ounce ramekins and immediately tilt in different directions to spread the caramel over the bottom and up the sides of the ramekins. Place the ramekins into a 9x13 baking dish.

In a medium bowl, whisk together the egg yolks.

In a medium saucepan over medium heat, heat the heavy cream, remaining 1/2 cup Besti (72 g), and a pinch of salt. Once bubbles start to form on the edges, remove from heat. Whisk in the vanilla extract.

Slowly pour the cream mixture into the bowl with the egg yolks in a thin stream, while whisking the egg yolks constantly. This is called tempering and forms the custard.

Pour the custard through a fine mesh sieve into the ramekins.

Pour hot water into the baking dish, filling it halfway up the sides of the ramekins.

Bake for about 20-30 minutes, rotating pan halfway through, until the flan is almost set and still jiggles slightly in the center. (It will not be fully set at this stage.)

Remove from the oven and leave the ramekins in the water bath to cool for 1 hour. Then, dry the ramekins, cover with plastic wrap, and refrigerate overnight, up to 4 days.

To serve, run a knife along the edges of each ramekin, and continue around until it starts to rotate inside the ramekin.

Then, place a small plate with a raised rim on top and invert quickly. With the plate still firmly pressed against the ramekin, shake up and down until you hear the sound of the flan releasing from the ramekin onto the plate. Slowly lift the ramekin. Spoon any remaining caramel from inside the ramekin over the flan.